Vietnamese seafood hot pot (lẩu do bien) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Servings: Serves 4-6
Vietnam Servings: Serves 4-6Lẩu Đồ Biển, or Vietnamese Seafood Hot Pot, is a vibrant and communal dish deeply rooted in Vietnamese culinary traditions. This steaming pot of goodness is often the centerpiece at gatherings, bringing friends and family together. Originating from Vietnam’s coastal regions, it beautifully showcases the country’s rich seafood bounty, blending fresh seafood with a medley of vegetables and herbs in a flavorful broth. Known for its comforting warmth and rich, enticing aroma, the hot pot allows each person to cook and season the ingredients to their personal preference, making it a dynamic dining experience.
Ingredients
- Fish sauce – 1/4 cup / 60 ml
- Chicken or seafood stock – 4 cups / 960 ml
- Lemongrass stalks – 2, finely chopped
- Ginger – 1 inch / 25 g, sliced
- Garlic – 4 cloves, minced
- Red chili – 1, sliced
- Shrimp – 1 pound / 450 g, peeled and deveined
- Squid – 1/2 pound / 225 g, cleaned and sliced
- Fish fillet (e.g., tilapia or snapper) – 1/2 pound / 225 g, sliced
- Mushrooms (shiitake or oyster) – 1 cup / 100 g, sliced
- Tofu – 200 g, cubed
- Water spinach or bok choy – 200 g, roughly chopped
- Fresh herbs (cilantro, mint, Thai basil) – 1/2 cup / 15 g, chopped
- Lime – 1, cut into wedges
- Rice noodles – 200 g, cooked
- Vegetable oil – 2 tablespoons / 30 ml
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, ginger, garlic, and half of the chili slices, stirring frequently until fragrant.
- Pour in the chicken or seafood stock and bring to a boil.
- Add the fish sauce and let the broth simmer for 15 minutes to develop its flavors.
- Add the shrimp, squid, fish fillets, and mushrooms to the pot, cooking until the seafood is just cooked through.
- Gently stir in the tofu and water spinach or bok choy, allowing them to heat through.
- Serve the hot pot with fresh herbs and cooked rice noodles, allowing diners to add lime juice and the remaining chili slices to taste.
Substitutions
- Fish sauce -> Soy sauce
- Chicken or seafood stock -> Vegetable stock
- Shrimp -> Crab meat
- Water spinach -> Spinach or chard
Enhancements in the Next Evolution
- Use a homemade seafood stock for enhanced flavor.
- Add more types of seafood, such as clams or crab, for variety.
- Consider marinating the fish fillets in lime juice and cilantro before cooking for extra zest.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
